Butterfinger cupcakes bring the flavors of your favorite candy bar into a homemade chocolate cupcake topped with peanut butter frosting. Everyone will want to lay a finger on these Butterfinger cupcakes!
There’s something about the chocolate peanut butter flavor combination that I just can’t get enough of.
So it’s no surprise that my favorite candies are Reese’s and Butterfingers.
Yum!
And I jump at the chance to include that flavor combination in every dessert I can.
Like these Butterfinger cupcakes.
We’re talking tender chocolate cupcakes with a moist, delicate crumb piled high with creamy rich peanut butter buttercream.
Yes please!
Ingredients
Let’s break the ingredients down into a set for the cupcakes and a set for the frosting.
For the cupcakes you’ll need:
- Sugar– Granulated
- Flour– All purpose
- Cocoa powder– Use a good quality cocoa powder.
- Baking powder– For lift
- Salt– To balance the sweetness
- Eggs
- Oil– A mild oil like canola or vegetable oil
- Water
- Vanilla– Real vanilla extract
For the frosting you’ll need:
- Butter– Unsalted butter that’s softened to room temperature but not melted
- Salt
- Sugar– Powdered
- Peanut butter powder
- Butterfinger candies– Snack sized to decorate
How to Make
Let’s break this down into two parts: making the cupcakes themselves and making and frosting the cupcakes.
To Make the Cupcakes
Start by preheating the oven to 350 degrees and putting liners in each cavity of your muffin pans.
Set the prepared pans aside.
Then make the cupcake batter by combining the sugar, flour, cocoa powder, baking powder, and salt in the bowl of a stand mixer.
Whisk the dry ingredients together to combine.
Then add the eggs, oil, milk, water and vanilla to the bowl of the stand mixer.
Mix on low speed for one minute and then bump up the speed to medium and mix for an additional two minutes.
Stop the mixer, scrape down the sides so there are no dry bits left unincorporated and then mix again.
Fill each cupcake liner until about ⅔ full with the batter.
Bake in the preheated oven for approximately 14-16 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Once a toothpick comes out clean, take the cupcakes out of the oven and let them cool completely before making the frosting and decorating the cupcakes.
To Make the Frosting
Add the softened butter, salt and powdered peanut butter to the bowl of a stand mixer.
Mix on low speed until everything is evenly combined.
Turn the mixer off and then add in the powdered sugar.
Mix the powdered sugar in on low speed until combined.
Then, add 2 tablespoons of milk and mix to combine.
Turn the speed up to medium and mix for an additional two minutes until the frosting is smooth and fluffy looking.
If the frosting looks smooth and fluffy after beating in 2 tablespoons of milk, you do not need to use any more.
However, if the mixture still appears dry and crumbly, add in more milk a tablespoon at a time and mix again until smooth.
Transfer the frosting to a piping bag fitted with a large star tip.
Pipe a large mound onto each cupcake.
Chop up a cup of Butterfingers into small pieces.
Cut the snack sized Butterfingers bar in half and press them into the frosting so that it is sticking upwards.
Sprinkle with the remaining chopped Butterfinger pieces.
Serve and enjoy!
Storing
Store the cupcakes in an airtight container in the fridge for up to 3 days.
Can I freeze Butterfinger cupcakes?
Yes! You can freeze them in an airtight, freezer safe container for up to 3 months.
Tips and Tricks
- I recommend using a piping bag for this recipe but a large ziplocking bag with the corner cut off could also work.
- While I used a large star metal tip to decorate, you could also cut a hole in the end of the bag if you don’t have a tip.
- You want to pull the butter out of the fridge well in advance of making the frosting so it has time to soften and you aren’t tempted to speed things along by microwaving it. The butter needs to be that soft set consistency.
Other Cupcake Recipes
Butterfinger cupcakes bring all the peanut butter chocolate goodness to cupcakes.
Make them for your next party and enjoy!
Looking for other cupcake recipes?
Try these:
If you’ve tried these BUTTERFINGER CUPCAKES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Butterfinger Cupcakes
Ingredients
For the cupcakes:
- 3 cups sugar
- 3 cups flour
- 1 ½ cups cocoa powder
- 1 tbsp baking powder
- 1 tsp Salt
- 4 eggs
- ½ cup oil
- 2 tsp Vanilla
- 1 ½ cups milk
- 1 ½ cups water
For the frosting:
- 1 cup unsalted butter softened
- 1 tsp salt
- 3-4 tbsp milk
- 4 cups powdered sugar
- 1 cup peanut butter powder
- Butterfinger candies snack size, to decorate
Instructions
- Preheat the oven to 350 degrees and prep your muffin pan(s) with liners. Set aside.
For The Cupcakes
- In the bowl of a stand mixer, combine the dry ingredients - sugar, flour, cocoa powder, baking powder, and salt. Whisk to combine.3 cups sugar, 3 cups flour, 1 ½ cups cocoa powder, 1 tbsp baking powder, 1 tsp Salt
- To the mixing bowl add the liquid ingredients: eggs, oil, milk, water and vanilla. Mix on low speed for one minute and then bump up the speed to medium and mix for an additional two minutes. Stop the mixer, scrape down the sides and mix again.4 eggs, ½ cup oil, 1 ½ cups milk, 1 ½ cups water, 2 tsp Vanilla
- Measure the cake batter to each cupcake liner until about ⅔ full. Bake in the preheated oven for approximately 14-16 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool completely before decorating.
For The Frosting
- In the bowl of a stand mixer, combine the softened butter, salt and powdered peanut butter. Mix on low speed until combined. Add in the powdered sugar and mix on low speed until combined.1 cup unsalted butter, 1 tsp salt, 4 cups powdered sugar, 1 cup peanut butter powder
- Add in 2 tablespoons worth of the milk and mix to combine. Bump up the speed to medium and mix for an additional two minutes until the frosting is smooth and fluffy looking. Only use the remaining milk if the mixture still appears dry and crumbly - mix again until smooth.3-4 tbsp milk
- Transfer the frosting to a piping bag fitted with a large star tip. Pipe a large mound onto each cupcake.
- Chop up about 1 cup worth of the Butterfingers. Cut a Butterfinger bar in half and press it into the frosting so that it is sticking upwards. Sprinkle with the remaining chopped Butterfinger pieces.Butterfinger candies
Notes
- I recommend using a piping bag for this recipe but a large ziplocking bag with the corner cut off could also work.
- While I used a large star metal tip to decorate, you could also cut a hole in the end of the bag if you don’t have a tip.
- You want to pull the butter out of the fridge well in advance of making the frosting so it has time to soften and you aren't tempted to speed things along by microwaving it. The butter needs to be that soft set consistency.
You’ve done it again, superb and so pretty
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